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Differentiation of Wild Cardoon Quality Used in the Elaboration of Traditional Cheeses by DNA Typing Analytical Methods

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Abstract

The purpose of this work was to develop a PCR method for the identification of Cynara cardunculus used in the elaboration of “Torta del Casar” cheese. One hundred five specimens were collected from different parts of the Extremadura region (Spain). Morphological characterisation was performed in situ at the time of sampling. Comparison of the morphological data was by genotypic characterisation. Different genetic profiles were obtained using seven random primers with the random amplified polymorphic DNA (RAPD) technique obtaining better results with the primer OPAE10. For the simple sequence repeat (SSR) technique, ten microsatellites were used, the best genetic profiles being obtained with the microsatellite CMAFLP-24. All the specimens were analysed with both primers, showing that the method provided a fast and accurate characterisation of C. cardunculus that could be used for the Protected Designation of Origin “Torta del Casar” as a tool for traceability and control in the process of elaboration of the cheese. Thistles with different genetic profiles were used in cheese-making finding that this is a good tool to monitorisation for quality control of cheese texture characteristics elaborated with these rennets.

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Acknowledgments

The authors are grateful to M. Cabrero and C. Cebrián for technical assistance and to PDO “Torta del Casar” for technical support.

Conflict of Interest

Elena Ordiales has no conflict of interest. Margarita Fernández has no conflict of interest. María J. Benito has no conflict of interest. Alejandro Hernández has no conflict of interest. Alberto Martin has no conflict of interest. María G. Córdoba has no conflict of interest. This article does not contain any studies with human or animal subjects.

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Authors and Affiliations

  1. Agricultura, Centro Tecnológico Agroalimentario Extremadura (CTAEX), Ctra. Villafranco a Balboa Km. 1.2, Villafranco del Guadiana, 06195, Badajoz, Spain

    Elena Ordiales

  2. Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Ctra. de Cáceres s/n, 06071, Badajoz, Spain

    Margarita Fernández, María J. Benito, Alejandro Hernández, Alberto Martin & María G. Córdoba

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  1. Elena Ordiales
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  2. Margarita Fernández
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  3. María J. Benito
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  4. Alejandro Hernández
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  5. Alberto Martin
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  6. María G. Córdoba
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Correspondence to María J. Benito.

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Ordiales, E., Fernández, M., Benito, M.J. et al. Differentiation of Wild Cardoon Quality Used in the Elaboration of Traditional Cheeses by DNA Typing Analytical Methods. Food Anal. Methods 8, 7–17 (2015). https://doi.org/10.1007/s12161-014-9889-4

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  • DOI: https://doi.org/10.1007/s12161-014-9889-4

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